“A fermented vegetable courtesy of Phickle.com. If you enjoy a more acidic pickle, feel free to let it ferment longer.”
120hrs 15mins
1 quart

Ingredients Nutrition

  • 2 lbs rutabagas, preferably unwaxed (if you cannot find an unwaxed one, peel the rutabaga)
  • 12 inch fresh ginger, unpeeled
  • Brine
  • 1 teaspoon salt, dissolved into
  • 1 cup water (room temperature)


  1. Remove any roots or ugly spots from your rutabaga/swede; scrub well.
  2. Grate rutabaga and thoroughly washed ginger; mix well.
  3. Pack the vegetable mixture into a 1 quart jar as you would sauerkraut, very tightly.
  4. Very slowly pour your brine over your rutabaga.
  5. Let the liquid seep in, then crush your rutabaga mixture back in tightly. Continue this process until you have a centimeter of brine on top of your rutabaga.
  6. Weigh the vegetables down with a weight of some sort (a baggie or smaller jar filled with water) and let ferment at room temperature, removing any bloom/scum as it forms.
  7. Your vegetables should be complete in about five days.
  8. Refrigerate.

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